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Discussion Starter #1
We're finally doing it. We have talked about it for so long...<br><br>
I'd love any tips, but in particular the thing that is the biggest challenge is butter. We cook...and bake...in particular really delicious biscuits that we pack with good grains and flax. We don't want to lose this staple. Obviously, for a lot of cooking we can use oils, but baking in particular needs butter...so what do you use?
 

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We are dairy, soy and gluten free. I bake nearly daily. I use sunflower oil in my baking. I had the same issue when I realized I was having a reaction to canola oil. Since that is what my organic spread was made from, I had to replace it. I use coconut oil on my baked potato and rice. . When I have artichokes or salmon (I'm not veg yet), I use the soy free spread my daughter likes by Earth Balance to dip in (it does have canola in it, but I just deal with the cough it gives me). I have not found a spread that is dairy, soy, and canola free yet. Oh and if you need other things for baking, there are organic shortenings on the market. Coconut oil is really good for baking too. HTH congrats on
 

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you can use coconut oil or shortening- spectrum makes a very nice and not transfatty shortening. Also you can use earth balance or spectrum spreads- the regular versions are great for baking ,but pricey. i have to admit, i actually have been very successful at getting nice, fluffy biscuits with veggie oil. i keep it cold and add my 'milk' and oil at the very end, stir gently until just mixed, quickly turn out onto the counter and gently shape and bake. They turn out so well, even if i am using dairy, i tend to go this way, since it is soo much easier then cutting a solid fat into a biscuit dough.
 

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I use a neutrally flavored vegetable oil in baking. Sunflower, safflower, canola, grapeseed, whatever you like. When subbing for butter in a recipe, reduce the amount by 1/3. So to replace a half cup of butter, use 1/3 cup of oil.
 

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Coconut oil bakes up so nicely in place of butter. The kind you can buy at most stores does not taste like coconut at all. I use it for pie crusts and cookies and it's wonderful.
 

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I use coconut oil for biscuits and Smart Balance or Earth Balance for anything that calls for butter or margarine.
 

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I use mostly use Earth Balance and also coconut oil on occasion.
 

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I use fleischmanns lactose-free non-hydrogenated margarine.
 

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I also use earth balance, and sometimes the fleishmanns (sp?). I like Earth Balance more, but it is more expensive.
 

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Discussion Starter #13
Another Question:<br><br>
Anybody find a good replacement for whipped cream. We make our own, so not sure if there is any kidn of alternative...or even just something different that could give a similar affect.
 

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<div>Originally Posted by <strong>flower01</strong> <a href="/community/forum/post/15419209"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Another Question:<br><br>
Anybody find a good replacement for whipped cream. We make our own, so not sure if there is any kidn of alternative...or even just something different that could give a similar affect.</div>
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I've always made it myself, I remember one recipe uses cashews (my preference) and I have another that uses tofu.
 

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Soya too! makes a vegan version. I buy it at Whole Foods. It is definitely a special occasion item - it is pricey.
 

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We use Earth Balance Spreads. They are really good. Spectrum also makes a good shortening as someone else mentioned.
 

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I too use Earth Balance for baking and putting on things like baked potatoes, etc.<br><br>
For whipped cream, I use a product called <a href="http://usa.kosher.com/store/kosher-frozen-grocery/frozen-coffee-whiteners-and-toppings/049800012141-richs-rich-whip.html" target="_blank">Rich Whip</a>. IMO it tastes like cool whip, and it's not the healthiest thing - but I figure I'm eating it on pie which isn't too healthy to begin with. I buy it at Shop Rite.
 

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I really need this thread as we had cut out dairy except ghee, but that turned up to be an allergen.<br><br>
What do you all do for butter on something like greens. Steamed kale with butter is so yummy. How do I replace it?
 

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I bake for a dairy free fam.....in baking flavor lacks a little so I add a little extra vanilla or whatever.<br><br>
For greens, a splash of soy sauce is fabulous.<br><br>
What I do is heat a little olive oil, a clove of smashed garlic and a few flakes of red pepper, then through in the greens, saute a minute, add a splash of soy sauce, and cook until your desired tenderness<br><br>
I am dairy free, and I use nut oils, toasted sesame oil and good olive oil for flavor. Butter literally makes me gag
 

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I second all the motions for Earth balance (I like this on toast especially, good wherever you would use butter as a "topper") and coconut oil. I love baking with coconut oil! Anywhere you wouldn't mind a bit of coconut flavor. . .a great vegan recipe for chocolate chip cookies is here: <a href="http://www.noveleats.com/dessert/chocolate-chip-cookies/" target="_blank">http://www.noveleats.com/dessert/cho...-chip-cookies/</a> This recipe calls for canola oil, but I use coconut instead and it is soooo yummy!<br><br>
For the question about greens, I'd try rice bran oil. I saute greens and leaks in this and it tastes very buttery/rich.
 
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